Give me red…Red Velvet Cake Roll

I’ve have always wanted to make a red velvet cake (RVC) for as long as I can remember.
It scared me (!)….like so many other people around the globe…
It was only last week I lost my red velvet virginity – I seem to be losing my virginity a lot these days.
Red Velvet cake is a signature dessert of the american cuisine and although quite lengthy if you follow the recepie you gonna end up with rich, moist, sweet,dark red, bright red or red-brown heaven.
Let’s do it!

Dust cake w/more powdered sugar (helps keep it from sticking to the towel)

While cake is baking, dust a clean dishtowel with powdered sugar, approximately the same shape/size as the cake pan.

Dump cake (parchment side up) onto prepared dish towel. Then pull parchment off back of cake.

Starting from one of the narrow ends, quickly roll the cake and towel together as if you were rolling up a cinnamon roll. Then allow cake to cool while rolled up (sticking it in the fridge will make it go faster).

While cake is cooling, prepare the cream cheese filling.

Once cake is completely cooled, unroll cake, but don’t press it flat, it should stay somewhat curled.

Spread the cake w/cream cheese filling and raspberries, then roll back up (not w/towel this time) and wrap in plastic wrap (to help it hold it’s shape, and allow to sit for at least an hour.

When ready to serve, dust w/powdered sugar and using a serrated knife and a sawing motion, cut the roll into 1/2-inch-thick slices.
Rich, moist, sweet,dark red, bright red or red-brown heaven.I Told You So

In a large bowl, beat cream cheese & butter at medium speed with an electric mixer until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Stir in white chocolate morsels.
Enjoy!